There are very few people I know who don’t love pasta.
It’s a beloved staple in many cuisines worldwide.
While many of us stick to good old spaghetti or penne, there are so many other types of pasta that one can pair with your favourite sauces.
Choosing the right pasta for your sauce can elevate your dish from ordinary to extraordinary.
Here we explore the best types of pasta to use with different sauces, ensuring that each bite is a delicious experience.
Tomato-based sauces
Best pasta: Spaghetti and Penne
Spaghetti: This long, thin pasta is iconic for pairing with rich tomato sauces, such as marinara. Its smooth surface allows the sauce to cling nicely, offering a satisfying texture and flavour in every bite.
Penne: The tube shape of penne holds onto chunky tomato sauces well. Whether you’re making bolognese or a simple arrabbiata, the ridges of pasta grip the sauce.
Creamy sauces
Best pasta: Fettuccine and Farfalle
Fettuccine: This flat, thick pasta is ideal for creamy sauces like Alfredo.
The wider surface area helps the sauce coat the noodles evenly, creating a rich and decadent dish.
Farfalle: Also known as bow-tie pasta, farfalle works wonderfully with creamy sauces.
Its unique shape adds visual appeal and provides an excellent balance when paired with heavier sauces, such as a creamy mushroom or carbonara.
Pesto and olive oil-based sauces
Best pasta: Linguine and Trofie
Linguine: A slightly flattened noodle, linguine pairs well with oil-based sauces like pesto or garlic and olive oil.
The length of the noodle allows it to twirl easily around a fork while providing a perfect bite with fresh basil or herbs.
Trofie: Trofie is a short, twisted pasta that clings beautifully to pesto. Its shape captures the sauce’s vibrant flavours, making every forkful a burst of delight.
Meat sauces
Best pasta: Tagliatelle and Rigatoni
Tagliatelle: Often associated with hearty meat sauces, tagliatelle’s flat, ribbon-like form holds up well to the weight of bolognese or ragù.
It provides a satisfying chew and flavour balance with the richness of the meat.
Rigatoni: Larger than the Penne, this pasta allows for substantial bites, and the ridges help capture chunky bits of meat and sauce, enhancing every mouthful.
Seafood sauces
Best pasta: Spaghetti and Capellini
Spaghetti: A classic choice for seafood dishes, spaghetti works well with sauces featuring shrimp, clams, or light olive oil and garlic.
Capellini (Angel Hair): This ultra-thin pasta is perfect for lighter seafood sauces. The delicate strands allow the sauce to shine without overwhelming the dish, making it ideal for fresh seafood preparations or simple lemon and herb sauces.
IOL Food